Comparison of Nutritional Quality and Physicochemical Properties of Different Varieties of Brown Rice
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
Taking seven different varieties of brown rice from Hubei Province as the raw materials, and taking the content of nutrient components, cation exchange capacity, cholesterol adsorption capacity, nitrite adsorption capacity and starch digestion characteristics as the evaluation indicators, this study compared the nutritional quality and physicochemical properties of brown rice varieties, to provide a referencefor selecting brown rice raw materials forprocessing. The results showed that the contents of crude protein, amylose, amino acids and total phenolics of different varieties of brown rice were quite different. Guangliang Youxiang 66 had the highest content of crude protein and essential amino acids, whilst Luotian Gongmi had the highest contents of amylose and total phenolics, which were 15.90% and 196.54 mg GAE/100 g DW, respectively. The cholesterol adsorption capacity and nitrite adsorption capacity of Luotian Gongmi were 55.05 mg/g and 0.20 mg/g, respectively, which were significantly higher than those of other varieties of brown rice (P<0.05). Guangliang Youxiang 66 and Ezhong NO.5 also showed strong cation exchange capacity and nitrite adsorption capacity, whilst Juliangyou 60 and Luotian Gongmi had the lowest content of rapidly digestible starch and the highest content slowly digestible starch, exhibiting significant ability to delay starch digestion. Guangliang Youxiang 66 (high protein and lysine contents) and Luotian Gongmi (high total phenolic content, strong cholesterol and nitrite adsorption capacities, and high ability todelaystarch digestion) were screened out due to their high nutritional quality and strong functional properties. The study provides data support for brown rice processing and associated product development.
